Pyramid snails and cochettes
By VicentaLakin
The conch and the Valiber, because they're not in the same amount, are fired together, and it tastes so good, and I guess it's just the same with the beryllium, and then some more soybeam, which adds to the smell of fresh incense, which is really very good。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Pyramid snails and cochettes
1
The required foods are ready: the husks are removed from the husks and cleaned out of the body; the hulls, such as the valibés, are cleaned out; and the cauliflowers are selected for clean asphalt cut-off。
2
Get the conch meat and Valibert out of the water。
3
You put oil in the pot, and you'll fry the conch and the fragrance。
4
Put in steamed fish oil and ointment。
5
It's all right。
6
Get out of the pan and soak it up。Pyramid snails and cochettes Make Tips
It is not appropriate for conch meat and vanilla water and cooking time to be long, otherwise the meat will be old enough to affect the taste。